24 November 2016
As an alternative to the traditional pecan pie, I opt for these wonderful pecan cake bars. Smaller bites with just the right amount of sweetness. The crust reminds me of when I first started baking as a young teenager - Scotch Shortbread
1 cup unsalted butter, softened
2⁄3 cup packed brown sugar
2 2⁄3 cups all-purpose flour
1⁄2 teaspoon salt
DIRECTIONS Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
For crust, cream together the butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
1⁄2 cup unsalted butter
1 cup packed light brown sugar
1⁄3 cup honey
2 tablespoons heavy cream
1 tsp vanilla
2 cups chopped pecans
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey, heavy cream and vanilla in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan. Lift out the massive bar with the overhanging foil and cut into "bite" size pieces to share.